An Oktoberfest appetizer!! I saw this in the book Great German-American Feasts.
(makes 12)
1 cup sour cream or plain Greek yogurt*
1 cup cream cheese with chives*, softened
1 cup prepared horseradish
1/2 t. kosher* salt
1 t. freshly squeezed lemon juice
12 slices smoked salmon
6 slices dark* rye bread
Butter
Parsley sprigs
Lemon slices
Capers
In a mixing bowl, combine the cream cheese and sour cream. Add the horseradish, salt, and lemon juice. Spread the salmons slices with the horseradish cream and roll them up loosely. Remove the crusts from the bread slices, cut each slice into two triangles, and butter the triangles. Arrange the salmon rolls and bread triangles on a platter and garnish with parsley, lemon slices, and capers.
"Smile. You don't own all the problems in the world."
Have FUN today!!
Love,
MM
Wednesday, October 8, 2014
Tuesday, October 7, 2014
MM's Tunafish Salad with Capers and Dill
Take this to work, or have it on a picnic to take advantage of our glorious Fall weather:
(serves one)
1 can low sodium tuna in water (I get this at Trader Joe's), drained well
1/2 cup plain Greek yogurt
2 T. freshly squeezed lemon juice
2 T. chopped fresh dill
1 T. finely chopped red onion
1 T. finely chopped capers
Freshly ground pepper
Mix together and chill. You can have this as a sammie, make a roll-up in a tortilla, stuff a pita, or enjoy as a dip with sturdy crackers.
"Remind yourself that you cannot fail at being yourself".
Have FUN today!!
Love,
MM
(serves one)
1 can low sodium tuna in water (I get this at Trader Joe's), drained well
1/2 cup plain Greek yogurt
2 T. freshly squeezed lemon juice
2 T. chopped fresh dill
1 T. finely chopped red onion
1 T. finely chopped capers
Freshly ground pepper
Mix together and chill. You can have this as a sammie, make a roll-up in a tortilla, stuff a pita, or enjoy as a dip with sturdy crackers.
"Remind yourself that you cannot fail at being yourself".
Have FUN today!!
Love,
MM
Monday, October 6, 2014
Coffee-Crusted Beef Tenderloin
I'll tell you what, the aroma from this will bring 'em to the table, post haste!!
(10 servings)
Non-stick cooking spray
2 T. finely ground coffee beans
1 T. packed brown sugar
1&1/2 t. Johnny's Garlic Seasoning*
1&1/2 t. smoked* paprika
1/4 t. kosher salt
1/2-3/4 t. freshly ground* pepper
1 4 lb. center-cut beef tenderloin roast
Preheat oven to 425. Line a 15x10x1" baking pan with heavy foil. Place a wire rack in the pan and coat with cooking spray; set aside. For the rub: in a small bowl, stir together ground coffee, brown sugar, Johnny's, paprika, and S&P. Set aside. Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers so it adheres. Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50-60 mins. or until the meat thermometer registers 135 for med. rare. Remove from oven. Cover meat with foil; let stand for 15 mins. before slicing. Cut into 1/2" thick slices. I would serve this with roasted garlic mashed potatoes and buttered petite peas*.
"What is love? The absence of judgement".
RIP, Bo - the Beta.
Love,
MM
(10 servings)
Non-stick cooking spray
2 T. finely ground coffee beans
1 T. packed brown sugar
1&1/2 t. Johnny's Garlic Seasoning*
1&1/2 t. smoked* paprika
1/4 t. kosher salt
1/2-3/4 t. freshly ground* pepper
1 4 lb. center-cut beef tenderloin roast
Preheat oven to 425. Line a 15x10x1" baking pan with heavy foil. Place a wire rack in the pan and coat with cooking spray; set aside. For the rub: in a small bowl, stir together ground coffee, brown sugar, Johnny's, paprika, and S&P. Set aside. Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers so it adheres. Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50-60 mins. or until the meat thermometer registers 135 for med. rare. Remove from oven. Cover meat with foil; let stand for 15 mins. before slicing. Cut into 1/2" thick slices. I would serve this with roasted garlic mashed potatoes and buttered petite peas*.
"What is love? The absence of judgement".
RIP, Bo - the Beta.
Love,
MM
Sunday, October 5, 2014
Blue Cheese and Pine Nut Puffs
A mighty tasty amuse bouche!!
(makes 25-4 puff servings)
1 cup water
1/2 cup Kerrygold* butter (you MUST try this - from Ireland DELISH!!)
1 T. snipped fresh thyme
1/2 t. sea salt
1/8 t. freshly ground pepper
1 cup all-purpose flour
4 eggs
2 cups finely crumbled blue cheese (8 oz.)
1 cup finely shredded Gruyere cheese (4 oz.)
1/4 cup pine nuts, toasted
Preheat oven to 400. In a med. saucepan, combine the water, butter, thyme, S&P. Bring to a boil. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 mins. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in blue cheese, Gruyere and pine nuts. Line two baking sheets with parchment paper. Transfer dough to a pastry bag (or put it into a large zip-lock bag and cut out a bottom corner*). Pipe 1" mounds of dough, 1" apart, onto prepared baking sheets. Bake about 20 mins. or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temp.
To make ahead: Prepare as directed, except cool completely. Transfer to an airtight container and cover. Freeze for up to 1 month. To serve, preheat oven to 375. Bake frozen puffs about 5 mins. or until warm.
"I like messy people who don't fit in a box or stay between the lines, but whose integrity is greater than any rule book and whose loyalties are stronger than blood."
Worship the Lord from whom all Blessing flow. And, have FUN today!!
Love,
MM
(makes 25-4 puff servings)
1 cup water
1/2 cup Kerrygold* butter (you MUST try this - from Ireland DELISH!!)
1 T. snipped fresh thyme
1/2 t. sea salt
1/8 t. freshly ground pepper
1 cup all-purpose flour
4 eggs
2 cups finely crumbled blue cheese (8 oz.)
1 cup finely shredded Gruyere cheese (4 oz.)
1/4 cup pine nuts, toasted
Preheat oven to 400. In a med. saucepan, combine the water, butter, thyme, S&P. Bring to a boil. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 mins. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in blue cheese, Gruyere and pine nuts. Line two baking sheets with parchment paper. Transfer dough to a pastry bag (or put it into a large zip-lock bag and cut out a bottom corner*). Pipe 1" mounds of dough, 1" apart, onto prepared baking sheets. Bake about 20 mins. or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temp.
To make ahead: Prepare as directed, except cool completely. Transfer to an airtight container and cover. Freeze for up to 1 month. To serve, preheat oven to 375. Bake frozen puffs about 5 mins. or until warm.
"I like messy people who don't fit in a box or stay between the lines, but whose integrity is greater than any rule book and whose loyalties are stronger than blood."
Worship the Lord from whom all Blessing flow. And, have FUN today!!
Love,
MM
Friday, October 3, 2014
Michael Strahan's Bulgogi Beef
We used to demo and sell a version of this at Costco, and it was DELISH!!
2 lb. beef round steak
1/3 cup soy sauce (I would use Ponzu Citrus Sauce*)
1/4 cup toasted* sesame oil
1 clove garlic, minced*
1 sweet* onion, chopped
1 bunch scallions, chopped
2 bell peppers (any color), thinly* sliced
Steamed rice, for serving (or orzo*)
Cut beef into thin, inch wide strips, trimming fat. Marinate beef in soy sauce, oil and garlic. You can also add some sugar at this point to the marinade if you prefer it less salty. Add the marinated beef, scallions, and onions to a heated pan. Stir occasionally, then cover and let it cook for a bit. just before it's finished cooking, add peppers and let them quickly steam. Serve over rice or orzo.
"Go forward with full passion. Never settle for anything along the way. Go Long!!"
And, have FUN today - it's Friday!
Love,
MM
2 lb. beef round steak
1/3 cup soy sauce (I would use Ponzu Citrus Sauce*)
1/4 cup toasted* sesame oil
1 clove garlic, minced*
1 sweet* onion, chopped
1 bunch scallions, chopped
2 bell peppers (any color), thinly* sliced
Steamed rice, for serving (or orzo*)
Cut beef into thin, inch wide strips, trimming fat. Marinate beef in soy sauce, oil and garlic. You can also add some sugar at this point to the marinade if you prefer it less salty. Add the marinated beef, scallions, and onions to a heated pan. Stir occasionally, then cover and let it cook for a bit. just before it's finished cooking, add peppers and let them quickly steam. Serve over rice or orzo.
"Go forward with full passion. Never settle for anything along the way. Go Long!!"
And, have FUN today - it's Friday!
Love,
MM
Thursday, October 2, 2014
Mandarin Salad
This one sounds SO good to me!!
Dressing:
1/2 t. kosher* salt
Freshly* ground pepper
1&1/2*-2 T. sugar
2 T. red wine vinegar
1/4 cup veg. or canola oil
Couple of drops of Tabasco sauce
1 T. chopped fresh parsley
Salad:
1/4 cup iceberg* lettuce, chopped
1 large can mandarin oranges, drained
1 cup chopped celery
2 green onions, chopped
1/4 cup sliced almonds
4 t. sugar
Mix all dressing ingredients in a jar or container with a tight lid. Shake well and refrigerate. Prepare almonds by toasting lightly under broiler on a cookie sheet (watch carefully!*). Melt sugar on LOW heat in a small pan until it become a clear liquid - stirring constantly so it won't burn. Once the sugar becomes liquid, stir in the almonds to coat, quickly pour onto wax paper to cool. Mix all salad ingredients together right before serving. Crumble the almonds over the salad mixture, and then pour dressing over the entire salad. Toss lightly and serve.
"Any ritual can lose meaning, but that does not make the ritual meaningless."
Go out and look at the beauty that surrounds you - and have FUN today!!
Love,
MM
Dressing:
1/2 t. kosher* salt
Freshly* ground pepper
1&1/2*-2 T. sugar
2 T. red wine vinegar
1/4 cup veg. or canola oil
Couple of drops of Tabasco sauce
1 T. chopped fresh parsley
Salad:
1/4 cup iceberg* lettuce, chopped
1 large can mandarin oranges, drained
1 cup chopped celery
2 green onions, chopped
1/4 cup sliced almonds
4 t. sugar
Mix all dressing ingredients in a jar or container with a tight lid. Shake well and refrigerate. Prepare almonds by toasting lightly under broiler on a cookie sheet (watch carefully!*). Melt sugar on LOW heat in a small pan until it become a clear liquid - stirring constantly so it won't burn. Once the sugar becomes liquid, stir in the almonds to coat, quickly pour onto wax paper to cool. Mix all salad ingredients together right before serving. Crumble the almonds over the salad mixture, and then pour dressing over the entire salad. Toss lightly and serve.
"Any ritual can lose meaning, but that does not make the ritual meaningless."
Go out and look at the beauty that surrounds you - and have FUN today!!
Love,
MM
Wednesday, October 1, 2014
Lipton Onion Burgers
A classic throw back recipe, and a "Q" fav.
(serves 8)
1 envelope Lipton Recipe Secret Onion Soup Mix
2 lbs. lean ground beef or chicken
1/2 cup water
Cheese of your choice
Buns of your choice
Combine first three ingredients in a large bowl. Shape into 8 patties. Grill or broil until done. Top with cheese and cover to melt. Lightly butter insides of buns and toast. Enjoy!!
May your heart be merry today!!
Happy Birthday, Peg!
Love,
Deb
(serves 8)
1 envelope Lipton Recipe Secret Onion Soup Mix
2 lbs. lean ground beef or chicken
1/2 cup water
Cheese of your choice
Buns of your choice
Combine first three ingredients in a large bowl. Shape into 8 patties. Grill or broil until done. Top with cheese and cover to melt. Lightly butter insides of buns and toast. Enjoy!!
May your heart be merry today!!
Happy Birthday, Peg!
Love,
Deb
Subscribe to:
Posts (Atom)